Eggplant Parmesan

Golden-brown baked eggplant parmesan in a rectangular baking dish, showing layers of crispy breaded eggplant covered with melted mozzarella and Parmesan cheese, bubbling marinara sauce, garnished with fresh basil leaves, with a serving spatula and individual portion on a white plate

30 minutes

4 servings

Medium

VegetarianComfort FoodHigh Protein

Ingredients

2 medium eggplants (about 2 lbs)

1 cup all-purpose flour

3 large eggs, beaten

2 cups Italian seasoned breadcrumbs

1 cup grated Parmesan cheese

2 cups shredded mozzarella cheese

2 cups marinara sauce

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried Italian seasoning

2 tablespoons fresh basil, chopped

Nutrition Facts

Per 4 servings

Calories425 kcal

Protein22 g

Carbohydrates35 g

Fat22 g

Fiber8 g

* Nutritional information is approximate and may vary based on ingredients and preparation methods.

Instructions

Prepare and Bread Eggplant

Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper. Slice eggplants into 1/2-inch thick rounds and season both sides with salt and pepper. Set up breading station with three shallow dishes: flour in first dish, beaten eggs in second, and breadcrumbs mixed with 1/2 cup Parmesan cheese in third. Dredge each eggplant slice in flour, then egg, then breadcrumb mixture, pressing gently to adhere.

Pro Tip:

Pat eggplant slices dry with paper towels before breading to help the coating stick better

Bake Breaded Eggplant

Arrange breaded eggplant slices on prepared baking sheet in a single layer, not overlapping. Drizzle lightly with olive oil for extra crispiness. Bake for 15 minutes, then flip each slice and bake for another 10 minutes until golden brown and crispy. Remove from oven and reduce temperature to 375°F (190°C).

Pro Tip:

Don't overcrowd the baking sheet - use two sheets if necessary to ensure even browning

Layer and Final Bake

Spread 1/2 cup marinara sauce in bottom of a 9x13 inch baking dish. Arrange half the baked eggplant slices over sauce, slightly overlapping if needed. Top with 1 cup marinara sauce, 1 cup mozzarella, and 1/4 cup Parmesan. Repeat layers with remaining eggplant, sauce, and cheeses. Sprinkle with Italian seasoning.

Pro Tip:

Let the dish rest for 5 minutes after baking to help the layers set before serving

Final Bake and Serve

Cover with foil and bake for 15 minutes at 375°F. Remove foil and bake for additional 10 minutes until cheese is melted, bubbly, and lightly golden on top. Remove from oven and let rest for 5 minutes. Garnish with fresh chopped basil and serve hot with additional marinara sauce if desired.

Pro Tip:

Serve with a simple green salad and garlic bread for a complete Italian-American meal